Cheesecake Mousse with Blood Orange Gelée

Individual ramekins filled with creamy cheesecake with an orange slice and blood orange gelée make for a stunning presentation, but they aren't complicated and you can make them up to 3 days before serving.

In a medium bowl, whisk the heavy cream until stiff peaks form, then cover and refrigerate. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until combined. Add the lemon juice, vanilla, and salt and continue to beat until light and fluffy. Using a rubber spatula, fold in 1/3 of the whipped cream. Fold in the remaining whipped cream, making sure to incorporate air into the mixture as you fold. Fill a pastry bag or resealable plastic bag fitted with a large round tip (Wilton Round Tip #1a) with the mousse and pipe an equal amount into each of six ramekins. Cover with plastic wrap and chill at least 1 hour.

Meanwhile, prepare the gelée. Pour half of the orange juice into a small bowl. Sprinkle the powdered gelatin over it and let sit for about 5 minutes, stirring occasionally. In the meantime, combine the remaining juice and the sugar in a saucepan and bring to a boil. Add the gelatin mixture to it and stir with a rubber spatula until completely dissolved. Remove from the heat.

Place a blood orange slice on each chilled mousse. After you have placed the orange slices on the chilled mousse, pour the gelée mixture to the rim of the ramekin. Note that the gelée mixture shouldn't be boiling when you pour it on top, but you shouldn't cool it completely or it will set before you pour it.

Chill for at least 1 or 2 hours before serving, or cover with plastic wrap and refrigerate for 2 to 3 days. When ready to serve, embellish ramekins with rickrack, arrange on a rectangular tray lined with white sanding sugar, and place on the table.